Layers of vanilla wafer cookies and sweet, ripe banana rounds build up into a cool, creamy dessert that only gets better as it chills. The custard cooks up thick and glossy on the stovetop, scented with real vanilla, then gets tucked between the cookies and bananas until every bite is soft, rich, and spoonable. A billowy topping of whipped cream finishes it off, with a scatter of crushed wafer crumbs for a little crunch against all that softness. Give it a solid two hours in the fridge and the cookies turn tender and cake-like, soaking up all that vanilla-custard flavor. It's a make-ahead crowd-pleaser that holds up beautifully for potlucks and family dinners alike, and it's a great pick to keep in your lactose free dessert rotation.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
Set the saucepan over medium heat and cook, whisking constantly, until the custard thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue whisking for 1 full minute — the custard should be thick enough to mound slightly on the whisk.
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